Wine Advisor
Robert Groffier, Chambolle Musigny 1er Cru Les Amoureuses 2008
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Description
Tasting notes
Reviewed by: Antonio Galloni
Groffier's 2008 Chambolle-Musigny Les Amoureuses shows stunning balance in its layers of intricately perfumed fruit. This is a totally beguiling wine laced with extraordinary elegance and an inviting, captivating personality. Sweet, fragrant fruit lingers on the delicate yet tense finish.
Reviewed by: Stephen Tanzer
Medium red. Strawberry, black raspberry, caraway seed, fresh herbs, pepper and smoke on the complex nose. Supple, sweet and moderately deep, in a distinctly cool, slightly herbal style. Turns a bit citrussy toward the back, with firm acidity giving definition and lift to the crushed red berry flavors. Finishes with fine tannins and very good lemon-lime lift. But I couldn't find the floral tones shown by the best vintages of this bottling.
Reviewed by: Stephen Tanzer
Good deep red. Musky aromas of blackberry, minerals, flowers, coffee and smoked meat. Suave on entry, then seamless and laid-back in the middle, displaying less obvious fruit sweetness today than the Sentiers is showing. But this builds nicely toward the back and finishes with riper tannins. More nuanced than the Sentiers, with subtle soil tones to complement its fruit. Nicolas Groffier describes the 2008s as more fruity versions of the 2006s.
About the Producer
The Groffier family are among the best wine makers in the Côte de Nuits. Originally founded by Robert Groffier’s father, Jules in the 1950s, the domaine is now run by Robert’s grandson, Nicolas. The domaine consists of almost 8 ha of fine vineyards, including 1 ha of Bonnes Mares, almost 0.5 ha of Chambertin Clos de Bèze and a full 1 ha of Chambolle-Musigny Les Amoureuses (the biggest single owner of this vineyard). The wine making technique is flexible and the proportion of stems to be retained is decided annually. nowadays, up to 20% of stems are retained, compared to 50% 20 years ago. The destemed grapes are transferred to stainless steel vats without crushing and cooled to 10-12 degrees so the natural yeast fermentation starts 4-5 days later – to allow further extraction of colour from the skins. Frequent short pigeages are done, and the temperature is allowed to rise up to 35 degrees – which retains even more colour to the liquid. After 17-20 days maceration, the temperature descends to 20-22 degrees and after pressing age in oak, the percentage of new one vary per cuvée and vintage – from none to the Bourgogne to up to 100% for the grand crus. The wines are only racked once, usually only a year after the vintage. The wines return to vat as the new vintage is put into barrel, so only one vintage is in barrel at any time. The wines are bottled without fining or filtration.
